Get Fit With Larysa Blog

Slammin’ Salmon

Posted on April 16, 2010 by adminNo Comments

Got some salmon that needs to be cooked? Don’t know what to do with it? Try this recipe for a great tangy and sweet apricot-mustard glaze. The apricot nectar adds sweetness while the mustard and vinegar add acidity, a perfect combination. As far as cooking the fish, you can sear it and finish it in the oven or grill it. Personally, I think grilling it would complement the glaze by adding some depth to the brightness of the acid in it. This fish would make a perfect topping to a spicy arugula salad with a simple EVOO and lemon juice salad dressing. Healthy and Springy, mmmmmmm!
Eat On!

Chef Poppy
Grilled Salmon with Apricot-Mustard Glaze

Salmon:

4 (6-oz) salmon fillets

1 1/2 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp ground black pepper

Cooking Spray
Glaze:

1/4 C apricot nectar

1/4 C apricot preserves

1 Tbs Dijon mustard

1 1/2 tsp white wine vinegar

1 1/2 tsp honey

1/4 tsp kosher salt

1/4 tsp ground black pepper
1. Prepare grill.

2. To prepare fish, sprinkle fillets with garlic, salt, and pepper. Cover and refrigerate 15 minutes.

3. To prepare glaze, combine nectar and next 6 ingredients into a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 C (about 10 min). Remove from heat; set aside.

4. Place fillets, skin side up, on grill rack coated with cooking spray. Grill 2 min; carefully turn over, and grill 4 min or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 Tbs glaze; grill 30 sec.

Incorporate Healthy Fats to Your Diet

Posted on March 26, 2010 by adminNo Comments

Using less fat is just part of the picture when it comes to healthful eating. For a long time fats have been considered a “no-no” in a healthy lifestyle, but since the late ‘80s, views have been changing. Now monounsaturated and polyunsaturated fats, found in foods like salmon, avocados, many oils, and nuts, are considered healthful. When these types of fats replace unhealthy saturated and trans fats, they can help reduce harmful LDL cholesterol levels and may lower your risk of stroke and heart disease.

This week’s recipe is a quick and easy avocado salad that is light, bright and bursting with flavor. Use it as a side dish for your favorite grilled protein or eat it alone. Either way, you’ll be healthier just eating it.

Boston Lettuce Avocado Salad with Lime Dressing

For the salad:

2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
Leaves from 1 bunch cilantro, finely chopped
For the dressing:

2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon sea salt
1 teaspoon honey
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard
Directions:

Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.

Whisk together all the dressing ingredients.

Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.